Beluga Lentils & Beetroot Salad

Ingredients

• 200g beluga lentils
• 2 medium beetroots
• 1 small red onion
• Fresh parsley
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper

Method

1. 1

   Cook the beluga lentils according to package instructions until tender but not mushy.

2. 2

   Roast or boil the beetroots until tender, then peel and dice.

3. 3

   Finely chop the red onion and parsley.

4. 4

   Combine lentils, beetroot, onion and parsley in a bowl.

5. 5

   Dress with olive oil, balsamic vinegar, salt and pepper.

6. 6

   Serve warm or at room temperature.